| # | Title | Journal | Year | Citations |
|---|
| 1 | Nano-Emulsion Production by Sonication and Microfluidization—A Comparison | International Journal of Food Properties | 2006 | 466 |
| 2 | Natural polyphenols: An overview | International Journal of Food Properties | 2017 | 423 |
| 3 | Polylactides—Chemistry, Properties and Green Packaging Technology: A Review | International Journal of Food Properties | 2011 | 344 |
| 4 | STICKINESS IN FOODS: A REVIEW OF MECHANISMS AND TEST METHODS | International Journal of Food Properties | 2001 | 272 |
| 5 | Effect of pre‐drying treatment, drying and rehydration on plant tissue properties: A review | International Journal of Food Properties | 1998 | 242 |
| 6 | A Knowledge Base for The Recovery of Natural Phenols with Different Solvents | International Journal of Food Properties | 2013 | 239 |
| 7 | Encapsulation of Food Ingredients Using Nanoliposome Technology | International Journal of Food Properties | 2008 | 231 |
| 8 | Role of lactic acid bacteria on the yogurt flavour: A review | International Journal of Food Properties | 2017 | 228 |
| 9 | Applications of Natural Polymer Gum Arabic: A Review | International Journal of Food Properties | 2015 | 215 |
| 10 | Effect of High Power Ultrasound Waves on Properties of Meat: A Review | International Journal of Food Properties | 2004 | 199 |
| 11 | Health functionality of apigenin: A review | International Journal of Food Properties | 2017 | 193 |
| 12 | Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations | International Journal of Food Properties | 2007 | 188 |
| 13 | Anti-Diabetic Potential of Phenolic Compounds: A Review | International Journal of Food Properties | 2013 | 184 |
| 14 | Viscosity and Specific Heat of Vegetable Oils as a Function of Temperature: 35°C to 180°C | International Journal of Food Properties | 2008 | 177 |
| 15 | Functional Properties of Carotenoids in Human Health | International Journal of Food Properties | 2007 | 165 |
| 16 | Allicin and Other Functional Active Components in Garlic: Health Benefits and Bioavailability | International Journal of Food Properties | 2007 | 160 |
| 17 | Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT) | International Journal of Food Properties | 2007 | 157 |
| 18 | Polyphenols and their benefits: A review | International Journal of Food Properties | 0 | 157 |
| 19 | Stability of tea polyphenols solution with different pH at different temperatures | International Journal of Food Properties | 2017 | 151 |
| 20 | Chemical components and pharmacological benefits of Basil (Ocimum basilicum): a review | International Journal of Food Properties | 2020 | 151 |
| 21 | Antioxidant and Radical Scavenging Activity of Aerial Parts and Roots of Turkish Liquorice (Glycyrrhiza Glabra L.) | International Journal of Food Properties | 2010 | 147 |
| 22 | Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated fromSpirulina platensis | International Journal of Food Properties | 2016 | 140 |
| 23 | Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach, Characterization and Its Application | International Journal of Food Properties | 2016 | 138 |
| 24 | Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish | International Journal of Food Properties | 2015 | 136 |
| 25 | Effect of Encapsulating Materials on Water Sorption, Glass Transition and Stability of Juice From Immature Acerola | International Journal of Food Properties | 2005 | 135 |
| 26 | Processing of Honey: A Review | International Journal of Food Properties | 2007 | 135 |
| 27 | Phenolic Profile, Antioxidant Capacity, and Antimicrobial Activity of Leaf Extracts from SixVitis viniferaL. Varieties | International Journal of Food Properties | 2013 | 134 |
| 28 | Antioxidant, Antimicrobial, Antifungal, and Antiradical Activities ofCyclotrichium Niveum(BOISS.) Manden and Scheng | International Journal of Food Properties | 2008 | 133 |
| 29 | Antimicrobial drug residues in poultry products and implications on public health: A review | International Journal of Food Properties | 2017 | 132 |
| 30 | Antioxidant and antibacterial activity of seven predominant terpenoids | International Journal of Food Properties | 2019 | 126 |
| 31 | Antioxidant activity and polyphenol content of Turkish thyme (Thymus vulgaris) monitored by liquid chromatography and tandem mass spectrometry | International Journal of Food Properties | 2017 | 123 |
| 32 | Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength | International Journal of Food Properties | 2015 | 122 |
| 33 | State Diagram of Date Flesh Using Differential Scanning Calorimetry (DSC) | International Journal of Food Properties | 2004 | 121 |
| 34 | Evaluation of Starch Degradation and Textural Characteristics of Dietary Fiber Enriched Biscuits | International Journal of Food Properties | 2004 | 121 |
| 35 | Detection of Adulteration in Saffron Samples Using Electronic Nose | International Journal of Food Properties | 2015 | 119 |
| 36 | Milk Derived Antimicrobial Bioactive Peptides: A Review | International Journal of Food Properties | 2016 | 119 |
| 37 | Yield Stress in Foods: Measurements and Applications | International Journal of Food Properties | 2009 | 115 |
| 38 | Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects | International Journal of Food Properties | 2009 | 115 |
| 39 | RHEOLOGICAL PROPERTIES OF FLUID FRUIT AND VEGETABLE PUREE PRODUCTS: COMPILATION OF LITERATURE DATA | International Journal of Food Properties | 2001 | 114 |
| 40 | Moisture Transfer in Solid Food Materials: A Review of Mechanisms, Models, and Measurements | International Journal of Food Properties | 2007 | 111 |
| 41 | Antioxidant-rich natural fruit and vegetable products and human health | International Journal of Food Properties | 2021 | 111 |
| 42 | Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram | International Journal of Food Properties | 2009 | 110 |
| 43 | Effects of milk pH alteration on casein micelle size and gelation properties of milk | International Journal of Food Properties | 2017 | 110 |
| 44 | Gelation properties of partially renneted milk | International Journal of Food Properties | 2017 | 108 |
| 45 | Major Polyphenolics in Pineapple Peels and their Antioxidant Interactions | International Journal of Food Properties | 2014 | 106 |
| 46 | Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS | International Journal of Food Properties | 2017 | 105 |
| 47 | Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources | International Journal of Food Properties | 2019 | 105 |
| 48 | Oligosaccharide Profile in Fruits and Vegetables as Sources of Prebiotics and Functional Foods | International Journal of Food Properties | 2014 | 104 |
| 49 | Microbial Polysaccharides and Their Modification Approaches: A Review | International Journal of Food Properties | 2015 | 104 |
| 50 | Characterization of Thermal Denaturation Structure and Morphology of Soy Glycinin by FTIR and SEM | International Journal of Food Properties | 2015 | 103 |
